Cookies and Cream Marshmallow Treats
- Level: Easy
- Yield: 12 treats
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 339
- Total Fat
- 18
- Saturated Fat
- 11
- Carbohydrates
- 47
- Dietary Fiber
- 2
- Sugar
- 41
- Protein
- 3
- Cholesterol
- 6
- Sodium
- 44
- Total: 1 hr (includes setting and freezing times)
- Active: 30 min
Ingredients
12 ounces bittersweet chocolate, chopped
12 ounces white chocolate, chopped
24 marshmallows
3 cups crumbs from chocolate sandwich cookies, such as Oreos
Directions
Special equipment:
12 ice-pop sticks- Melt the bittersweet chocolate in a double boiler or the microwave. Melt the white chocolate separately in a double boiler or the microwave.
- Line 2 baking sheets with parchment. Stick 2 marshmallows on the end of each of 12 ice-pop sticks. Dip to fully coat the marshmallows in the bittersweet chocolate, then transfer to one of the prepared baking sheets. Let set slightly, about 3 minutes (enough so the crumbs will stick in the next step).
- Dip the pops in the cookie crumbs to fully coat the bittersweet chocolate, then transfer to the second prepared baking sheet. Flash-freeze for 10 minutes to set the first layer. Line the first baking sheet with a new piece of parchment.
- Dip the pops in the white chocolate to fully coat, then transfer to the re-lined baking sheet; let set for 3 minutes. Line the second baking sheet with a new piece of parchment.
- Dip the pops in the cookie crumbs to fully coat the white chocolate, then transfer to the re-lined baking sheet. Flash-freeze again for 10 minutes to set.